Turkey Meatballs In A Wild Mushroom Gravy

1 1/4 lb ground skinless turkey breast
1/2 teaspoon sage, crumbled
1/2 teaspoon marjoram, crumbled
1/4 teaspoon pepper
2 tsp olive oil
1 cup sliced fresh shiitake or any
other wild mushroom
1 green bell pepper, seeded and
chopped
1 tsp dried thyme
3/4 cup beef broth
1 tbsp cornstarch


In a large bowl, combine the ground turkey, sag, marjoram and pepper.
Mixwell with your hands and slap the mixture into eight meatballs.

Heat the oil in a large nonstick skillet over medium-high heat. Add the
meatballs and cook for five to seven minutes, until browned on the surface.
(When handling poultry, always wash your hands with hot, soapy water to
avoid bacterial contamination.)

Toss in the mushrooms and green pepper and cook for five minutes, until
the mushrooms are tender and releasing juice. Stir in the thyme to coat
the meatballs and mushrooms. Add a half-cup of beef broth, then cover
the pan and simmer for three minutes, until the meatballs are cooked through.

Dissolve the cornstarch in the remaining quarter-cup of broth and add the
mixture to the skillet. Simmer for one minute, until the sauce thickens,
stirring constantly.

Makes two servings.